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INGREDIENTS For the Rice Pudding (Rizogalo) - • ½ cup (100g) short-grain rice (glacé) - • 1 ½ cups (375ml) water - • A tiny pinch of salt - • ½ cup (125ml)
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
- Mixing bowl
- Serving bowl
- Ladle
- Fine-mesh sieve
Ingredients
- ½ cup (100g) short-grain rice (glacé)
- 1 ½ cups (375ml) water
- A tiny pinch of salt
- ½ cup (125ml) Commandaria wine
- 1 liter fresh whole milk
- 4 heaping tablespoons (80g) sugar
- 2 sachets (10g) vanilla powder
- 2 ½ tablespoons (40g) cornflour (cornstarch)
- 10 (100g) chopped dried figs
- 2/3 cup (80g) dried cranberries
- 1 cup (200 ml) Commandaria wine
- 2 tablespoons (40ml) honey
- 1 cinnamon stick
- 4 tablespoons chopped walnuts or hazelnuts
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